As hard as it is for me to pick a favorite pie, especially if it is one of my mom’s, I think apple pie is the winner. Around this time of year I start to crave apple pie, and Thanksgiving isn’t quite complete without a piece (even if I’m so stuffed I have to save it for breakfast.) I believe it is nearly impossible to buy a good apple pie from the store. They are filled with so much gooey filler and so few apples. (If you find a good one, let me know.)
If you are like me and love the sweet, tart, cinnamon yumminess of a fresh apple pie, treat yourself with the following recipe. With minimal sugar, no butter, and crammed full of apples, you might decide to have it for breakfast too!
6 cups apples (peeled, cored and sliced)
3/4 cup sugar
2 tablespoons flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 cup dried cranberries (optional)
2 cups flour
1/2 cup canola oil
3 tablespoon ice water
Preheat oven to 375 degrees Farenheit.
Pour ice water into oil and then pour into flour. Mix until blended. Split dough in half and chill.
Mix apples, sugar, flour, cinnamon, nutmeg, lemon, and cranberries (if desired).
Roll one half of the dough and place in a 8-1/2″ or 9″ pie pan. Place apple mixture into the pan. Roll the other half of the dough, place over the top of the apples, and pinch together the edges of the crust. Make a few decorative cuts in the top of the crust to let the steam escape or use a small cookie cutter to cut a design.
Bake for about 25 minutes or until slightly golden and bubbly. Serve warm, topped with ice cream. Pop a Fall Cookie Charm into the ice cream for a beautiful garnish!